Halloween Sweet and Salty Candy Corn Magic Bars

After pulling myself out from under that rock and finally trying my hand at making a batch of Halloween Cookies and Cream Magic Bars, I thought I’d try another flavor profile. I am a huge fan of Pay Day candy bars and that amazingly similar combination of candy corn and peanuts. So I tossed those two ingredients in with some Nutter Butters, peanut butter, and Reese’s Pieces to make a sweet and salty magic bar with a Halloween twist.

The only problem with my latest batch of bars was that a bit of the magic was missing. Don’t get me wrong, they taste exactly as I had hoped, sweet and salty and full of caramel and peanut flavors. I’ve had no trouble chowing down on them, but they are a bit goopy. I didn’t give the sweetened condensed milk enough time to caramelize. I pulled the bars out of the oven after 20 minutes and threw on some more candy corn and put them back in the oven. After three minutes the candy corn began to melt and I was hoping for nicely shaped candy corn on top, so I pulled the bars out. They needed to bake longer. So follow my directions in the recipe below and make sure you give your bars enough time in the oven.

Combine Nutter Butter crumbs with melted butter. I used a food processor to crush my cookies into crumbs, then I just added the melted butter and pulsed to combine. If you don’t have a food processor, just pour your cookies in a zip top bag and smash them with a rolling pin or the back of a pan. Then stir them together with the melted butter.

Sprinkle on the reserved Nutter Butter pieces and peanuts. Sprinkle on the Reese’s Pieces. (Reserve the remaining candy corn for later.)

Bake for 25-27 minutes until the sweetened condensed milk turns lightly golden brown. Remove from oven, sprinkle on the reserved candy corn, then return to oven and bake for 2-3 more minutes until the edges of the bar look set. The center will still jiggle a bit, but should look golden brown, not pale like mine did! If you under bake them like I did, they still will taste great, just know that they might ooze a bit!

Allow to cool completely before cutting into 24-30 bars. Store in an airtight container for up to 5 days or wrap well and freeze for a month or so. Thaw in refrigerator overnight before bringing to room temperature.

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